An Evening of Sacred Song

As you may know by now, I love singing. After three years, and a whole bunch of planning and rehearsals, I'm finally giving a recital!

Come enjoy and evening of sacred song featuring Marjorie Polchow (Soprano), George Vladimir Șerban (Violin), Carolyn Elizabeth D. Șerban (Soprano), Max Welch (Alto & Piano), Yana Obolenska Moran (Piano), Carolyn Parmenter (Soprano), and Benjie Branson (Organ). This concert will focus on the story of Jesus and the emotions evoked throughout the history of the church in various musical styles and reaching across centuries and oceans.

Selections included from Handel's Messiah, "Laudamus Te" from Vivaldi's Gloria, "Pie Jesu" from Fauré's Requiem, "The Crucifixion" from Barber's Hermit Songs, "Deep River", "The Lord's Prayer", and much more!

Saturday November 4th at 4 o'clock at Christ Episcopal Church in Covington, Louisiana

I would love to see you there!

Comments

Vegan Red Beans and Rice

This is my favorite local food. Since going vegan I don't eat it a lot, since I can't order it at restaurants because they are full of meat. It's actually really easy to make, and is super tasty. Everyone has their own family recipe, it seems, for red beans. You will find so many people using different ingredients to make them taste amazing. This is just my take on red beans and rice, New Orleans style, without the meat. Enjoy! Variation 1: the easy way Ingredients: 2 cans no salt added red kidney beans, drained 4 stalks celery, chopped 1/2 red bell pepper, chopped 1-2 tbsp olive oil 1 tsp garlic powder 1/2 tsp cayenne pepper 1/4 tsp onion powder 1 tap kosher salt flakes Directions: Throw everything in the pot except the beans and cook until soft. Add beans and a little water and cook until thoroughly heated. Take a hand blender and puree 1/2 the pot until smooth. Mix together and serve with rice. Variation 2: the long version Ingredients: 1 package ...

Salsa Peanut Butter Tofu Mash

Time for another tofu mash recipe! I made this the other day and I had a pretty awesome response to it, so I thought I'd post the recipe. Ingredients: 1 block extra firm tofu, drained 1/4 cup powdered peanut butter (I prefer PB2) 1/4 cup Medium salsa 1 tbsp hot sauce (I used taco bell hot sauce) 1 tsp sesame oil 1 tbsp sesame seeds Optional: a sprinkling is nutritional yeast Directions: Throw everything into a large mixing bowl and mash it with a fork until thoroughly mixed. Serve on top of rice cakes (as seen above), on a sandwich, or with pita chips as a protein rich chunky dip. Makes 4 sandwiches.

Tofu Chickpea Mash

I've been trying for ages to figure out a vegan substitute for egg salad/tuna salad/chicken salad, and nothing ever seems to taste how I want it. I have, however, discovered the wonderful world of tofu mash and chickpea mash sandwiches... And they are so fantastic! Yesterday I decided to combine the two and it tasted great! This would work well on a sandwich, on rice cakes (which is how I ate it), or as a dip (if you purée it instead of mashing with a fork or potato masher). Enjoy the recipe! Ingredients 1 block extra firm tofu, drained but not pressed 1 can low sodium chickpeas, drained 1/4 cup vegan mayo 2 tsp brown mustard 1 tsp Cavender's Greek Seasoning 1 tbsp dried dill weed 1/2 tsp onion powder 1/2 tsp garlic powder Salt and pepper to taste Directions: Throw everything into a large bowl and wash with a potato masher. If you want to make it a dip, throw it in a blender. This makes about four cups, so it will last you a while or be great to make finge...

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